A member of the pea family, alfalfa grows well in most climates and matures in approximately five to eight days. The white, threadlike sprouts of the alfalfa plant develop small green tops at harvest time, when the plants can be dried and placed in your favorite salad.
Equipped with a plethora of vitamins including A, B, C, E and K, alfalfa also has a wide range of antioxidants. Alfalfa also reduces inflammation, making it a perfect snack for those with arthritis. If you would like to grow your own living alfalfa sprouts, skip the soil. Alfalfa sprouts are easy to grow in a jar.
Fill a 1-quart glass mason jar 1/4 of the way with lukewarm water. Add 2 tbsp. alfalfa seeds to the jar.
Cut a section of metal screening with scissors and stretch it over the top of the Mason jar, securing it with the ring of the metal top. Allow the alfalfa seeds to soak overnight.
Drain the water out of the jar. You do not have to unscrew the lid. Simply tip the jar upside down and allow the water to drain through the screening.
Give the alfalfa seeds a shake in order to spread them out evenly along the sides of the jar. Lay the jar on its side so the alfalfa seeds do not gather in a large, wet heap at the bottom of the jar.
Rinse the alfalfa seeds at least once a day with lukewarm water. Pour the water into the jar through the screen and twirl the water around the jar. Invert the jar and allow the water to flow out. Shake the jar to spread out the seeds.
Continue the process of daily rinsing. By the sixth day, you may have some sprouts that have produced greens, which means they are mature enough to eat. Lay them on paper towels out in the sun for approximately 15 minutes before eating.